msc_ecolabel

Forever salmon and prawn paella

Prep time 20 mins
Cooking Time 20 mins
Serves 4
Mures Tasmania

Recipe By

Mures Tasmania This recipe is from Mures Tasmania.

Stage 1

  • 30ml extra virgin olive oil
  • 30g brown onion, finely chopped
  • 1 small clove of garlic, crushed
  • 3-4 stalks of fresh thyme
  • 150g Arborio rice
  • 70ml dry white wine
  • 1lt fish stock

Stage 2

  • 30g red capsicum, diced
  • 30g yellow capsicum, diced
  • 12 red cherry tomatoes, cut in half
  • ½ tbsp smoked paprika
  • 1/3 tsp cayenne pepper
  • ¼ tbsp turmeric

Stage 3

  • 6-8 MSC certified whole prawns, peeled, keeping head and tail attached
  • 130g Tassal ASC certified salmon fillets, diced large
  • 50g edamame beans

Garnish

  • 15g curly parsley, finely chopped
  • 10ml lemon juice
  • 3g dill, finely chopped
  • Salt and pepper to taste
Look for the blue and green labels on your seafood to ensure we have a future full of fish. Find out more about the difference between farmed and wild seafood.

For seafood forever look for the MSC and ASC labels

Stage 1

  • Start by putting a paella pan onto medium heat
  • Add olive oil, onion, garlic and stalks of thyme to pan until they gain a light colouring
  • Remove the thyme stalks, then add rice and stir for 2-3 minutes before adding the
    white wine
  • Let wine simmer and evaporate completely before adding 500ml of fish stock
  • Let this simmer until reduced.

Stage 2

  • Add an additional 300ml of fish stock, and all second stage ingredients
  • Stir through while adding and then let simmer until fish stock is reduced. can be added to the pan.

Stage 3

  • Finally, add remaining fish stock, prawns, diced salmon and edamame beans
  • Turn off heat and let the residual temperature from the pan cook the final ingredients for a couple of minutes.

Garnish

  • Finish off by garnishing with parsley, dill and lemon juice
  • Add salt and pepper to taste, then serve.

Recipe by Markella Koutalidi – Executive Chef, Mures Tasmania

Ingredients

Method

Stage 1

  • 30ml extra virgin olive oil
  • 30g brown onion, finely chopped
  • 1 small clove of garlic, crushed
  • 3-4 stalks of fresh thyme
  • 150g Arborio rice
  • 70ml dry white wine
  • 1lt fish stock

Stage 2

  • 30g red capsicum, diced
  • 30g yellow capsicum, diced
  • 12 red cherry tomatoes, cut in half
  • ½ tbsp smoked paprika
  • 1/3 tsp cayenne pepper
  • ¼ tbsp turmeric

Stage 3

  • 6-8 MSC certified whole prawns, peeled, keeping head and tail attached
  • 130g Tassal ASC certified salmon fillets, diced large
  • 50g edamame beans

Garnish

  • 15g curly parsley, finely chopped
  • 10ml lemon juice
  • 3g dill, finely chopped
  • Salt and pepper to taste
Look for the blue and green labels on your seafood to ensure we have a future full of fish. Find out more about the difference between farmed and wild seafood.

For seafood forever look for the MSC and ASC labels

Stage 1

  • Start by putting a paella pan onto medium heat
  • Add olive oil, onion, garlic and stalks of thyme to pan until they gain a light colouring
  • Remove the thyme stalks, then add rice and stir for 2-3 minutes before adding the
    white wine
  • Let wine simmer and evaporate completely before adding 500ml of fish stock
  • Let this simmer until reduced.

Stage 2

  • Add an additional 300ml of fish stock, and all second stage ingredients
  • Stir through while adding and then let simmer until fish stock is reduced. can be added to the pan.

Stage 3

  • Finally, add remaining fish stock, prawns, diced salmon and edamame beans
  • Turn off heat and let the residual temperature from the pan cook the final ingredients for a couple of minutes.

Garnish

  • Finish off by garnishing with parsley, dill and lemon juice
  • Add salt and pepper to taste, then serve.

Recipe by Markella Koutalidi – Executive Chef, Mures Tasmania

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